Morbihan eats well and cheaply on seafood. The gulf is famous for its oysters — particularly the deep-bodied creuses of Belon and the small flat plates of Cancale — and the offshore islands produce lobster, langoustine and crab. Salt-marsh lamb from the Rhuys peninsula is a regional specialty. Crêperies are everywhere; Breton cider (rough, not sweet) is the standard accompaniment.